The Behaviour of Phenolic Antioxidants, Synergists and their Mixtures in Two Vegetable Oils
Author:
Affiliation:
1. Department of Food Science, College of Agriculture, Abou Gharib, Baghdad, Iraq
2. Food Science Department, College of Agriculture, Alexandria, Egypt
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19830851208
Reference19 articles.
1. A comparative evaluation of several antioxidants in edible fats
2. Investigation of antioxidants for polyunsaturated edible oils
3. Studies on antioxidant treatments of crude vegetable oils
4. Tertiary butylhydroquinone as antioxidant for crude sunflower seed oil
5. Effect of antioxidants on refined palm oil
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